Mishti Doi! Just its mention itself is enough to make me want to relish a few spoons of it. Personally, I do not have a sweet tooth but there are a few sweet dishes which I absolutely love and can have any time of the day. Mishti Doi is one such traditional sweet dish which is a favorite of the entire family. It is a fermented form of sweet doi (yogurt) and is popular in the state of West Bengal in India. The dish gets its name from Bengali language – Mishti means sweet and Doi means Dahi or Curd. It is a thick, rich and easy to prepare dessert which will satiate your taste buds as well as stomach. We always prefer to use jaggery to prepare it but you can use sugar as well if you wish to.
- Fresh curd – Prepared from 1 Litre Milk
- Jaggery – 1/4 cup
- Fresh Cream (Optional) – 50 ml.
- Condensed Milk – 250 gms.
Servings: 3-4 persons
Preparation time: 15 mins. (Excluding the time the curd is hung)
Spread the muslin cloth in a deep bowl and pour the curd on it.
Bring the four edges of the muslin cloth together and tie one edge tightly around the rest. Hang it for 5 to 6 hours or till the water completely stops dripping from the curd. Keep the above deep bowl below the hung curd for collecting water.
Now transfer the hung curd into another bowl which you want to use to set Mishti Doi.
Melt the jaggery or break it into very small pieces. Add to the hung curd and mix well. (If you are cutting the jaggery into small pieces, keep pressing jaggery pieces with spoon while mixing to ensure curd is smooth)
Add condensed milk and fresh cream. Mix well again.
Refrigerate for 3-4 hours minimum. Mishti Doi is now set and ready to be served.
Tip: Water collected in bowl when curd was hung can be used for making chapati dough, buttermilk or kadhi.